Description

Poaka free range Coppa – also known as Capocollo or Capicola. The Coppa muscle comes from the top of the pork shoulder and runs towards the head. This is the muscle that our free range pigs do all the digging and rooting with! We cure the Coppa in organic New Zealand salt, organic garlic and organic black pepper, that’s it! Nice and simple to let the character and sweetness of our acorn and sweet chestnut finished heritage breed pork shine. After curing we hand the Coppa up in our aging room to slowly mature and intensify the flavour and character of the meat. A finishing diet rich in acorns and sweet chestnuts, Poaka Coppa is high in beautiful intermuscular fat. Thinly sliced it is salumi/charcuterie at its finest.

As an essential food producer we are working hard to keep our local supermarkets supplied and ship all orders during the COVID-19 lockdown. Courier Post will continue to deliver orders through the lockdown period, and the couriers will be following strict distancing and no contact guidelines. It is advisable to fill out an Authority to Leave form, so Courier Post can leave your order in a safe place at your home. Details on how to do this are in the dispatch email sent when your order ships. We have plenty of stock and we are processing pigs each week, so will we will not run out of product. Thank you again for your support, keep well and be kind. Dismiss

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